Combination of carrageenan with sodium alginate, gum arabic, and locust bean gum: Effects on rheological properties and quiescent stabilities of partially crystalline emulsions
Hua Xu, Qinyuan Fan, Mingcui Huang, Limin Cui, Ziwei Gao, Longfei Liu, Yuhang Chen, Jun Jin, Qingzhe Jin, Xingguo Wang
Topics & Concepts
Locust bean gumGum arabicRheologyCarrageenanNatural gumPolysaccharideChemistryLocustChemical engineeringFood scienceMaterials scienceBotanyOrganic chemistryComposite materialXanthan gumBiologyEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties